On a typical morning, I eat my yogurt and granola while walking around the kitchen and house, completing tasks and fulfilling requests as needed. I don’t mind. I like multitasking (most of the time). But there are the days where I just want to sit. I want to be in the moment and be still. Full disclosure, most of those morning are inspired by atypical-for-me breakfast foods like this Danish Puff. It’s almost a crime not to sit and concentrate on this sweet item.
Without much work or skill, this Danish Puff is flaky and delicate. Its buttery taste will win you over with every bite. With the butter taste is a personal favorite flavor, almond extract. It’s a combination made in food heaven.
The Danish Puff recipe is a little strange. Patting out a basic crust combination and then topping with anther uncomplicated mix, you might start to worry the recipe is incorrect or is missing an ingredient or two. The worrying is pointless. Not only have I read and reread my transcription, but I’ve enjoyed this recipe so many times that I can assure you, wholeheartedly, that it splendid. Undeniably delectable. Morsels that miraculously make it past breakfast do not make it to lunch. :) And that says it all.
Recipe from my home church cookbook, shared by K. Claude
Ingredients
- 1 cup flour
- 1 stick butter, cold
- 1/4 tsp salt
- 2 Tbsp cold water
- 1 cup water
- 1 stick butter
- 1 tsp almond flavoring
- 1 cup flour
- 3 egg
- 2 cups powdered sugar
- 2 tsp soft butter
- 3-5 tsp hot water
- 1 tsp almond flavoring
Instructions
- In part one, first cut the butter into the flour and salt mix until it resembles coarse meal.
- Add the water and stir well.
- Divide the dough in half
- On a parchment covered baking sheet, pat out the the two halves of the dough into long, 3x12 strips
- For part two, in a saucepan over medium heat, mix the water and butter together then bring to a rolling boil.
- Add the almond flavoring and remove it from the heat.
- Immediately stir in the flour.
- Then add the eggs, one at a time, making sure to mix well after each addition.
- Spread over the patted out dough.
- Bake at 350F for 45-55 minutes or until golden brown.
- Mix the frosting and add to the puff while still warm.
